Pecan, Butternut Squash and Provolone Arancini | American Pecan Promotion Board

Ingredients

• For the Risotto
• 1 tablespoon olive or pecan oil + 2 teaspoons olive or pecan oil, divided
• 1 tablespoon unsalted butter + 1 tablespoon unsalted butter, divided
• 2 shallots, minced
• 1 cup carnaroli rice*
• 1 teaspoon kosher salt + 1 teaspoon kosher salt, divided
• 1/2 cup white wine
• 4 cups vegetable stock
• 1 cup roasted butternut squash (2 cups raw)
• Pinch ground black pepper
• 1/4 cup toasted pecan pieces
• 1/2 cup grated parmesan cheese
• 4 ounces provolone, cut into 1/2-inch cubes
• For the Breading
• 1/2 cup AP flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons pecan pieces
• For the Frying
• 2 cups vegetable oil
• Kosher salt, to taste